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Christian Vegetarian Association Presents:
Take Heart!
Crunchy Dill and “Sour Cream” Potato Bites

1 large russet potato
¼ cup non-dairy sour cream
¾ teaspoon garlic salt
½ teaspoon + ¼ teaspoon dried dill weed, divided
½ teaspoon onion powder
½ cup panko
- Preheat oven to 325º F. Grease baking sheet and set aside.
- Combine sour cream, garlic salt, ½ teaspoon dill weed and onion powder in a small bowl.
- Place remaining ¼ teaspoon dill weed and panko in a separate small bowl, mixing to combine.
- Scrub potato and cut into bite-size peices. Dip each piece into sour cream mixture then roll in panko mixture. Place in a single layer on prepared baking sheet and spray with cooking oil.
- Bake in preheated oven for 55-60 minutes, stirring halfway through, or until bites are golden brown. 

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